Emulsified chocolate product.



agreeable torm' beverage and confectionery.

highly nutritious,

SEEVETUS 11'. ACHOR, (3F KENHETT SQUARE, EENNSYLVANIA.

EMULSIEZED CHUCOLATE PRQDUG'E.

Specification of Letters Patent.

7, 1908, Serial No.

To all whom it may concern:

h Be it known that l, Snnvnrns T. honor, a citizen or the United States, residing at Kennett Square, in the county of Qheste and State of Pennsylvania, have invents certain new and useful Improvements i Emulsified Chocolate. Products, of whici the following is a specification. llhisinvent-ion relates to a soluble emulsified chocolate product having the cocoa-butter in an emulsified condition with the other natural constituents of chocolate and with added sugar and milk, in convenient and for preparing a nutritious invention is toprovide a and an easily digestible and assimilable chocolate product, containing the constituentsof high grade chocolate and in which the oily portlon or cocoa-butter is thoroughly emulsified I with liberated starch and the other natural cocoa constituents, and with added sugar and milk, in suitable proportions for making an agreeable beverage by addition of hot water, or' for making various kinds of confections.

My soluble emulsified chocolate may be pressed into tablets, but is preferably in dry, granular condition, comparatively soft, poions and friable, and instantly soluble inhot water or milk for producing a delicious, refreshing beverage. lihe unsweetened or bitter chocolate of commerce contains starch, albuminoids, other carbohydrates, oil and theobromin in suitable proportions to make an exceedingly ipitritious and mildly stimulating article of ict.

The unscientific methods now used in preparing chocolate or cocoa for a beverage have the eflect of liberating the oil and caus ing it to rise to the top of the fluid mixture in the form of lar' e floating globules. This liberated oily portion, besides being difficult of digestion, is objectionable in appearance. If a chocolate beverage thus prepared is freely and frequently indulged in it tends to distress the stomach and cause skin eruptions. I therefore so prepare the chocolate as to completely emulsify the oil, diiiusing it in a minutely divided condition throughout the other ingredients of the reparation, so that it is occluded and held in a permanent emulsified condition. In this finely divided and difiused condition The object of my the oil is easily di-- Patented Jan. 311, i911. Renewed May is, 131 Serial No. 195,721.

"The bitter astringent property of ordinary chocolate has the deleterious eft ectof producing constipation and other organic disorders; and in order to overcome this I provide in my product a relatively large proportion of milk albumen with most satisfactory results.

in preparing my soluble emulsified chocolate, I take of commercial bitter chocolate about fifty pounds, suitably broken into lumps, and apply suiiicient heat to melt the same withoutinjuring the delicate aroma and flavor of the chocolate, preferably in a pan over a water-bath, or in a steam-jacketed vessel, and when suitably softened or melted it add about seventy-five pounds ot sugar, preferably granulated cane sugar, and thoroughly mix it with the melted chocolate.

This operation is continued, with a suitable stirring and mixing apparatus for about ten to twentyminutes, and until the grains are uniformly mixed through the mass of material, with the result that the cocoa-butter, or oil, is minutely divided and, spread in thin films on the grains of sugar. This re sult having been attained, there is added a suitable proportion of milk. I have obtained the, most satisfactory results by using unsweetened, evaporated or condensed milk, of such a density that one quart equals about three to four quarts of straight fluid milk.

- To the above proportions of chocolate and .milk becomes coagu sugar I add about twenty quarts, forty to fifty pounds, of condensed milk. By continued heat and agitation the condensed milk is thoroughly mixed with the other ingredicnts of the mass while in a semi-liquid or plastic condition. As the temperature is gradually raised to about 212 degrees Fahrenheit, the starch cells of the cocoa become swollen and burst, liberating the starch. The whole mass swells up and thickens something like thick mush. The liberated starch immediately absorbs the minutely divided cocoa-butter, or combines with it to form a fixed emulsion. The albumin of the lated by action of the heat and entangles and vidcd and diffused oil, and assists in makm the emulsion ermanent. The albumin 0 the added mi k, being in relatively large proportion, has the beneficial efiect of neuholds the finely di-f tralizing the'astringent bitter property of and the chocolate, thus overcoming the tendency thereof to produce constipation and other disorders of the digestivebrgans. A perfect emulsion having been produced and made permanent by the action of the liberated starch and albuminous material, the heat and agitation are continued at a low temperature, to a suflicient extent to cause slow evaporation of the moisture and reduce themass to a viscous condition. The steam or hot. water is now shut ofl' from the vessel,

but the stirring operation is preferably continned until the mass is brought to a creamy condition, so that when cooled it will readily crumble. The product is then removed from the vessel ably spread in layers from one inch to an inch and a half thick. I

Thelayers or cakesare porous and friable can be readily comminuted; they are reduced to a granular condition by a suitable mill.

and flavor the product is preferably put up in air tight jars or cans.

will be of agreeable appearance and free from oily globules. I

In order to preserve the delicate aroma and flavor of the chocolate, theoperation of mixing sugar with the melted chocolate is conducted at atemperature of about 120 Fahrenheit. It is desirable to maintain the temperature between 110 and 130 F.

Straight fluid milk maybe added to the batch of melted chocolate and sugar and the batch then subjected to stirrin and evaporation as above described,but f prefer to use and allowed to cool, being prefer To preserve the delicate aroma,

One of the advantages of the thorthe evaporated or condensed, unsweetened milk in order to shorten the operationof cooking the chocolate, and, further, to make the product richer in milk constituents, particularly albumin, and, therefore, more nutritious and valuable as a food and less apt to derange the digestive organs.

The above described process of preparing emulsified chocolate is made the subject of claims in a copending application, Serial Number 561,321, which is a renewal of application Number 411,836, of which this is a division, and therefore the process is not herein claimed.

Having thus described my invention, What I claimas new and desire to secure by Letters Patent, is-

1. A prepared chocolate product containing the constituents of chocolate, added sugar and milk in'substantially the propor-fl tions specified and having the cocoa-butter thoroughly emulsifiedwith the cooked and liberated starch of the chocolate.

2. A prepared chocolate product containing sugar and'milkv and having the cocoabutter in a thoroughly emulsified condition,

the ingredients beingin suitable proportions for producing a beverage by the addition of hot water.

3. A soluble emulsified chocolate roduct containing the normal constituents o chocolate and having the cocoa-butter thoroughly emulsified with the starch liberated from the burst cells, albumin, added sugar and milk constituents, in substantially the proportions specified.

4. .A soluble emulsified chocolate. rodflct containing the normal constituents o chocolate or cocoa, having the normalproportions of cocoa-butter thoroughly emulsified with the starch liberated from the 'burst cells,

albuminous material and suitable proportions of sugar andmilk constituents, in dry granular form.

In testimony whereof I aflix i fiy signature.

in presence of two witnesses. y

SERVETUS T. ACHOR.

\Vitnesses:

JOSEPH H. Pussy,

1 JAcoB E. BROWNING. 

